Since joining Weight Watchers, my fruit and veggie intake – especially veggies – has skyrocketed. Since they’re zero points, I’ve been making sure to really load up on them. This is especially true at lunch. Lately I have been relying on what I’ve started calling “garbage salads” as my go-to lunch. These salads are pretty much whatever I have in my fridge tossed on a bed of lettuce and spinach from the farmer’s market. There’s no recipe here – just a method and a simple one at that.
Step 1: Tear up 3 – 4 oz of lettuce and spinach and toss in large bowl or tupperware
Step 2: Top with whatever you happen to have in your fridge. Seriously.
This has become my #1 way to load up on veggies and use leftovers. Yes, I’ve made more “traditional” salads with leftover grilled veggies or fruits, but more often I just toss leftovers from the previous day onto the salad. I’ve used the left over filling from my stuffed mushrooms. I’ve made a batch of couscous at the beginning of the week to add to my salads throughout the week. I had a whole mess of chunky homemade pineapple mango salsa leftover after fish tacos a few weeks ago so I used that along with some crushed blue corn chips and shredded cheese. Last week I was eating leftover pasta salad in my garbage salads. (Also, pasta salad recipe will be posted next week.) Today I’ve got left over mac and cheese on my salad!
I absolutely love this garbage salad for lunch. It’s quick to throw together. It’s a great way to use leftovers. It always leaves me full and satisfied. There’s even been a couple occasions where I haven’t been able to finish the salad I’m so full! Now get going and make yourself a garbage salad for lunch today!